Monday, January 26, 2015

Sesame Noodles with Spicy Peanut and Sweet Chili Glazed Slow Cooked Pork Ribs

If you ever get the opportunity to go to an Asian Market, I highly suggest you do so.  It's like going into a book store; leave yourself plenty of time because no matter how large or small the market, you will truly be captivated traveling through each department and aisle.

The produce is OUTSTANDING and you will get the most out of your money with meats and fish. (Every thing is so fresh!)  The sauces are a glorious section of different soy sauces, chili sauces, curries and sirachi. The desserts are intriguing and the types of noodles and papers for spring and eggrolls are overwhelming. (In a good way!)

The following meal is one of my favorite to make. I have played around with these sauces many times, making them more spicy or mild depending on the meat alongside a variety of noodles that have been prepared as pad Thai with rice noodles, served cold with lo mein noodles or like below with egg noodles. A beautiful "salad" to go with there dishes is a take on coleslaw with shredded cabbage and carrots tossed in a wasabi aioli that is beautiful during the summer with grill rare ahi tuna. 

Bon Appetite!

Pork Ribs
  • 10 Bone-In Pork Ribs
  • 1 cup Chicken Stock or Water
  • 1 cup prepared Barbecue Sauce
  • 1/2 cup Thai Style Peanut Sauce
  • 1/3 cup Soy Sauce (Low Sodium preferred)
  • 1/2 cup Duck Sauce
Preheat oven to 265 degrees F.  Place ribs in roasting pan with stock or water, cover with aluminum foil leaving one corner slightly vented. Cook pork for 2 hours. Remove foil and turn ribs. Roast 2 more hours until most of the liquid has evaporated. 

In bowl, mix together Barbecue Sauce, Thai Style Peanut Sauce, Soy Sauce and Duck Sauce.  Set aside. Glaze ribs and return to oven, increasing heat to 350 degrees.  Cook for 20 minutes.  Serve any extra sauce and pan drippings on the side.

Sesame Noodles

  • 5 Egg Noodle Nests (you can also use Rice Noodles, Lo Mein Noodles or Angel Hair Pasta)
  • 1/2 cup Peanut Butter
  • 1/3 cup Sweet Thai Chili Sauce
  • 1/2 cup Soy Sauce (Low Sodium preferred)
  • 1/2 cup reserved Pasta Water or Chicken/Vegetable Stock
  • 1/3 cup Vinegar (Rice Wine, White or Apple Cider Vinegars all work well)
  • 1/3 cup Sesame Oil
  • 1/4 cup Vegetable Oil
  • Black Pepper to taste

Cook Egg Noodles 2 minutes less than according to package directions.  Drain and return to pan (don't forget to reserve some of the liquid) over medium heat.  Add the rest of the ingredients and stir to coat pasta well.  Keeping a close eye on your sauce, cook approximately 3-5 minutes, stirring often until sauce coats the pasta, is well absorbed and almost syrupy in pan.  Serve with fresh cracked black pepper as needed to taste.

A light and refreshing salad accompanies this dish well.
Crispy Iceberg Lettuce with a Mandarin Orange-Ginger Dressing,
Dried Cranberries & Crispy Wonton Strips
Perfectly glazed Pork Ribs
Smokey, Sweet, Salty & Spicy
Try adding some freshness with chopped Cilantro or Scallions.
You will want to eat an entire bowl of these noodles,

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